Chicken Marsala

Gourmet flavor with simple weeknight steps: Chicken Marsala is a gorgeous recipe that everyone should keep in their back pocket! Follow my detailed instructions paired with tips, tricks, and clear step-by-step photos to guarantee a perfect result even if you’re a culinary rookie.

Glossy, saucy, deep in flavor, so simple to make. I’m now, officially, obsessed with chicken marsala. It’s made with very basic ingredients, but each one is cooked to perfection to create layers upon layers of deep, rich flavor.

This classic Italian dish has been served for over 200 years, and now has a few variations all over the country. Chicken Marsala has 4 must-ingredients: chicken, flour, garlic, and, you guessed it, Marsala wine. The version I’ve made today is the most typical variation adding mushrooms, butter, shallot, and making the whole dish extra saucy with cream and broth.

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling down to the recipe card to get ingredient amounts and the full recipe instructions. Read on to see helpful substitutions, tips, and tricks.

• Chicken – It’s best to use breast, skinless and boneless. You can, however, use skinless and boneless thighs instead. In this case, they’re thin enough as-is. No need to slice them in half. Use 4-6 thighs for this recipe.
• Salt & pepper – Season to taste
• Flour – All-purpose. You can use gluten-free flour for this recipe. I don’t suggest using flour alternatives such as almond flour. The flour on the chicken aids in thickening the sauce, so almond flour will make the sauce grainy.
• Olive oil – For sautéeing. Other oils you can use are grapeseed, sunflower, safflower, canola, vegetable, avocado, or coconut.
• Butter – I like to use unsalted to have full control over the sodium in the recipe.
• Mushrooms – Cremini, aka, baby bellas work best. Skiitake or white mushrooms can be used instead.
• Shallot – Mild, and a little but sweet. Shallots are perfect here! If you don’t have any on hand, white or sweet onion is your best alternative.
• Garlic – Use as much or little as you like.
• Marsala – Check below for all the information you need on picking the right type of Marsala.
• Chicken broth – This is a chicken recipe, so I used chicken broth. If you have a different type of broth on hand, that’s no worries! Veggie broth will be great, and even beef broth can work in a pinch.
• Cream – I used heavy cream, but, you can go lighter. Just make sure it’s at least 10%MF so it doesn’t break and cause lumps in your sauce.
• Thyme – Fresh is best! If you just have dry thyme handy, use 1/2 tsp.
• Parsley – Freshly chopped to garnish.

How to make chicken Marsala

1. Prep chicken: Place a chicken breast on your cutting board and lay your hand on top to hold it in place. Carefully halve the breast horizontally to create 2 fillets. Repeat with the other breast. Season the breasts generously with salt and pepper, then coat with the flour.
2. Sauté chicken: Add the olive oil and 2 tbsp of the butter to a skillet over medium-high heat. Shake the excess flour off the chicken, and place the pieces in the skillet. Sear for 3-4 minutes per side, or until golden brown. Set the chicken aside.
3. Sauté chicken: Melt the remaining butter in the skillet. Add the mushrooms, and season with a bit of salt and pepper. Cook the mushrooms for 2-3 minutes, until they brown.
4. Aromatics & wine: Add the shallot and garlic to the skillet. Cook for 1-2 minutes, or until the shallot softens. Pour the Marsala into the skillet and let it bubble for 1 minute.
5. Simmer: Pour the chicken broth, cream, and thyme into the skillet, stir, and bring the mixture to a boil. Reduce the heat to medium-low, and simmer for 10 minutes or until slightly thickened. Taste for seasoning and add more salt & pepper if needed.
6. Finish: Add the chicken back to the skillet and continue to simmer, turning the chicken every few minutes, until the sauce is glossy. About 5 minutes. It will continue to thicken once it’s off the heat. Garnish with parsley and serve over pasta or rice.

All about Marsala

If you’re like me, you’ve probably never bought this type of fortified wine for any other reason than making chicken Marsala. In fact, the first time I went to find it, I didn’t even know it was fortified. I stood there in the “Italian Wines” section of the liquor store, tediously scanning each bottle, until a friendly clerk pointed me in the right direction.

That being said, you can substitute other fortified types of wine such as dark sherry or Port if Marsala isn’t available. When choosing the right type of Marsala wine, make sure you’re grabbing dry rather than sweet. Trust me- the dry version is plenty sweet enough. Another thing to look out for is ensuring you don’t buy the “Ovo” variety of Marsala. This type has eggs added, and will make the consistency of your sauce a little… odd.

The type I used is very common, and available in most liquor stores. If you’re unsure, ask for assistance at the store! They will be able to point you in the right direction. Just remember: no Ovo.

How to use up that bottle of Marsala

YOu know when you buy a specialty ingredient of bottle of alcohol for one specific recipe, then it just sits and dies in your pantry? I have some options here to help you out! Either make this recipe on a semi-regular basis (#1 high suggested option), or try out this easy and delicious cocktail to aid in emptying that bottle:

• 1 1/2 oz bourbon
• 1/2 oz Marsala wine
• 1/4 oz Campari
• Garnish: bourbon cherry & orange peel

Are you a fan of a good Old Fashioned? Me too! This cocktail is like an Old Fashioned collided with a Negroni. Stir the ingredients together and pour over a glass of ice. Then, twist the orange peel to release the beautiful oils all over the surface of the drink and drop the peel right in. Finish with a bourbon cherry, and enjoy!

Chicken Marsala FAQ

• Q: Can I use another cut of chicken? A: Absolutely! You can use skinless, boneless thighs. Since they are much thinner than chicken breasts, you don’t have to slice them in half. Use 4-6 thighs; enough to fill your skillet.
• Q: Can I make chicken Marsala alcohol-free? A: It won’t be quite the same, but it can be done. Use an extra 1/2 cup chicken broth, 2 tbsp sherry vinegar or regular white vinegar, and 1/4 cup white grape juice.
• Q: Do I have to use cream? A: While you don’t have to use heavy cream, I recommend anything 10%MF and above to avoid having the sauce break. Want it dairy-free? Use canned coconut milk instead!
• Q: How do I serve chicken Marsala? A: I like to have some form of carb to soak up all that sauce. We enjoyed this meal over rice, but pasta would be fantastic as well. You can even serve this up with a loaf of crusty bread and some roasted vegetables.

How to store leftover chicken Marsala

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Reheat either in the microwave, or you can reheat in a skillet over medium heat for 5-10 minutes. Feel free to add a splash or chicken broth or water to the skillet if you find the sauce is reducing too much.

Your leftovers will also last 6 months in the freezer. I find it easiest to let the leftovers thaw overnight in the fridge before reheating.

Did you love this easy one-pot recipe? Try these!

• One Pan Herb Roasted Chicken and Vegetables
• Chicken and Mushroom Coconut Curry
• Cheesy Baked Salsa Chicken
• Skillet Cajun Chicken Sausage and Rice
• Creamy Garlic Chicken